Looking for that divine decadence for a vegan brunch with friends? Then this is the recipe for you. So delicious and sinful.
Decadent Vegan Benedict
“Got a hangover, here is part of the cure.”
Nothing like a layer of flavors topped with a creamy vegan hollandaise to get your day started or jump-start your brunch with friends.
First of all, you must decide what your fillings will be. I typically use Kale, tomatoes, firm tofu and Gardein vegan breakfast sausage. If you are trying to stay away from tofu, use tomatoes an seitan. Really, the choices are endless. But, what really makes a vegan benedict is the hollandaise sauce to spoon over the top. So try this and let me know how you like it.
Ingredients:
1/2 cup unsweetened, unflavored cashew milk
1/2 cup of soaked cashews
1 Tbsp coconut oil (you can also use avocado oil)
Juice from 1/2 a lemon
2 Tbsp nutritional yeast
1 Tbsp stoned ground mustard
1/4 tsp Turmeric powder
1/4 tsp sea salt
1/4 tsp pepper
1 drop doTERRA lemon essential oil
1/4 cup of water (if needed)
Utensils Needed:
High powered blender
Measuring cups
Measuring spoons
Small pot to head items & a spoon or ladle to stir and serve
Instructions:
Place all ingredients in the blender and blend til creamy smooth.
Pour in the pot and heat on a medium low heat, do not stop stirring (it will get thicker and clump if you do.)
Continue to stir until heated thoroughly, don't over cook.
Pour sauce over your favorite vegan benedict ingredients.
Enjoy the decadence!
Get Inspired
You can also use this sauce on lentil loafs, roasted veggies or anything else you are inspired to spoon it on. It will pump up your vegan meals to the next level.
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